100% Whole Grain Tomato Basil Focaccia. Vegan Recipe

Published: Aug 21, 2013 · Modified: Feb 20, 2018 by Richa 31 Comments

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100% Whole Grain Tomato Basil Focaccia. Whole Wheat Tomato Basil Foaccia bread Recipe. Use other herbs like rosemary or thyme. Vegan Soy-free Recipe Makes a 9 by 5 inch 1.5 inch thick focaccia.

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You know, we have been cooking for like 4 and then 6 people in the last month. So there is this adjustment period now, where I am trying to get back to cooking for 2. There is so much leftover food. 🙂

Ok, finally I got around to baking bread which does not fall in the category of everyday Sandwich loaf. 🙂 I made a Sandwich loaves twice a week last month, since Dad took a liking to them. I decided to eliminate processed flours from today’s bread. This focaccia is 100% stone ground organic whole grain Wheat and Spelt focaccia. Topped with juicy Cherry tomatoes and basil! Use fresh Basil for best results.
Knead up the dough, dimple it, add olive oil and toppings and done. One airy soft bread.

Another delicious Focaccia –this Quinoa Olive Focaccia with Za’atar.
For more Vegan yeast Breads,see here.
Glutenfree Zucchini Focaccia hereandFocaccia style Pizza crust here.

Before I forget, thank you Buzzfeed for featuring my Chickpea Millet Chard Bakein How to eat more Veggies for breakfast round up. (of course, there are loads of eggs in the round up, but quite a few vegan and easily vegan options too!)
And also the Dal Hummus Pizza in Ways to eat Hummus all day long 😉
Here is a random fact about me. I actually do not eat hummus much, like maybe once in a few months. hmm, I wonder why. Maybe because there is always a other beany options available if I am eating Indian food.
Another random fact, I do not like deadlines. If there is a date or a time fixed for anything, like finishing up some recipe posts before a date, or hosting a large party, I get too antsy and my brain shuts down. All the creative energy goes on a vacation. No wonder I cannot plan an e-book. That will put a somewhat deadline and no recipes will come out of my head. hmmph.

In other news, what I would like to try next.. Kale-nola! Kale in granola.
And a wonderful guide to Fresh herbs and how to use them by Dreena.

Steps:
Proof the yeast with maple syrup, molasses and yeast.

Knead into a soft dough.

Let it rise for 1.5 hours until doubled.

Punch down and press into the bread pan. Let rise for 20 minutes. Then poke holes into the dough.

Top with Olive oil, tomatoes, sea salt and basil.

Let rise for 20 minutes.
Bake in pre-heated 350 degrees F.

Cool, slice and serve with olive oil, hummus or favorite dips.

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4 from 1 vote

100% Whole Grain Tomato Basil Focaccia. Vegan Recipe

100% Whole Grain Tomato Basil Focaccia. Whole Wheat Tomato Basil Foaccia bread Recipe. Use other herbs like rosemary or thyme. Vegan Soy-free Recipe Makes a 9 by 5 inch 1.5 inch thick focaccia

Prep Time2 hours hrs

Cook Time30 minutes mins

Total Time2 hours hrs 30 minutes mins

Course: Bread

Cuisine: Italian

Servings: 6

Calories: 155kcal

Author: Vegan Richa

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Ingredients

1/2 cup (125 ml) water
2 teaspoons maple syrup
1 teaspoon molasses
1.5 teaspoons active yeast
1/2 cup (60 g) spelt flour
3/4 cup (90 g) whole wheat flour
1/2 teaspoon (0.5 teaspoon) fine sea salt
1-2 tablespoons (1 to 2 tablespoons) Extra virgin Olive oil

Topping

1-2 Tablespoons (1 to 2 Tablespoons) Extra virgin Olive oil
sliced cherry tomatoes
finely chopped fresh basil or dried basil

Instructions

In a bowl, add warm water, yeast, maple syrup and molasses. Mix and let the yeast activate and and get frothy for 10 minutes.
Add the rest of the ingredients and knead for 5-6 minutes.
Add a tablespoon or so more water or flour, if needed to make a soft to touch dough.
Spray water on top, cover the bowl with a damp towel and Let the dough rise for 2 hours or until doubled.
Punch dough down and shape to fill the pan. I used 9 by 5 inch pan. Push or stretch the dough into the pan.
Spray water on top and let the dough rise for 15 minutes in a warm place.
Dimple the dough using fingers, Push all the way through the dough.
Pour olive oil on the dimples. Top with fresh or dried basil and sea salt. then top with sliced cherry tomatoes.
Let rise for another 20-30 minutes or until doubled.
Bake in preheated 350 degrees F / 180ºc for 25 minutes.
Or for a crisp crust, preheat the oven to 450 degrees F / 220ºc, then reduce temperature to 400 F / 200ºc and bake 20 minutes.
Cool, slice and serve with olive oil. Serve as a side with pasta Or slice horizontally and make a Basil, Lettuce, Tomato, Balsamic grilled Tofu Sandwich

Notes

nutritional values based on one loaf

Nutrition

Nutrition Facts

100% Whole Grain Tomato Basil Focaccia. Vegan Recipe

Amount Per Serving

Calories 155Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 200mg9%

Potassium 149mg4%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 2g2%

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Reader Interactions

Comments

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Shannon G
August 20, 2019 at 7:24 pm
Hello! I’d love to make this for a vegan bake sale, but I’m wondering how long it can safely stay at room temperature (in either an unsealed paper bag, or a sealed plastic bag of some kind). Do you think it would be okay sitting on a table for most of the day? Would using tomatoes that had already been oven-dried make it safer?
Thanks!
Reply
- Richa
  August 20, 2019 at 8:18 pm
  yes oven dried will be safer, or other dryish toppings like olives etc. Also whole grain breads will dry out if kept uncovered. Probably make with half all purpose andhalf wheat. and store in a covered container or plastic bag.
  Reply
  - Shannon G
    August 21, 2019 at 8:07 am
    Thank you so much! Can’t wait to try it.
    Reply
Phillip
March 05, 2016 at 12:43 am

How can this be modified to be a no-knead recipe?
Reply
- Richa
  March 05, 2016 at 12:12 pm
  You don’t have to knead the dough. just mix until it is well combined into a sticky dough, and let it rise. Then use some oil or flour to press it into the pan and follow the rest of the steps.
  Reply
Quynh-Anh
July 22, 2015 at 5:46 pm
Hi Richa. I would like to make this bread but was wondering, if i doubled the recipe and placed it in an 8 by 8 inch pan, how long would you suggest I bake it for? Many thanks in advance.
Reply
- Richa
  July 22, 2015 at 6:38 pm
  35 to 40 minutes.
  Reply
  - Quynh-Anh
    July 22, 2015 at 7:26 pm
    Excellent. Thank-you so much for that super speedy reply. Will be making it tonight!
    See Also
    Beer Cheese Soup Recipe
    Warm regards from here down under (Melbourne, Australia)
    P.S. I absolutely love your cookbook. In fact, it has born my love for Indian foods that have not only been veganised but also simplified.
    Reply
shawn
November 09, 2014 at 3:31 pm
I was just wondering if you could use 100% stone ground whole wheat flour instead of the other two flours and if so would that change any of the ratios. Also what would be the ratios say if you wanted to use a 8×8 baking pan, just so you could make more of the bread?
Thanks,
Shawn
Reply
- Richa
  November 09, 2014 at 3:47 pm
  Hi Shawn,
  If you use all whole wheat flour, the bread will be quite dense. Spelt is a lighter whole grain flour it helps the bread be slightly more airy and not taste too wheaty. If you are fine with the dense breads, then use all whole wheat flour. Keep the dough on the soft and slightly sticky side and let it rise until it almost doubles before baking.
  for an 8 by 8 or 9 by 9 inch pan, just double the recipe. Add less flour to begin with and add more untik you get a good soft dough.
  Reply
Jodie
October 02, 2014 at 6:12 am
I never have tahini on hand either. Cashew butter works great! Your focaccia looks wonderful. I’m going to convert your recipe to use my wild yeast and give it a try 🙂
Reply
Sunday Morning Banana Pancakes
August 27, 2013 at 4:29 pm
I LOVE Foccacia and this looks like perfection!
Reply
jess
August 26, 2013 at 6:44 am
That looks and sounds (and smells) so legit! And inviting.
Reply
Evangelista Nick
August 25, 2013 at 4:19 pm
The photos are perfect wallpapers!
Reply
- Richa
  August 28, 2013 at 7:33 pm
  Thanks you Nick:)
  Reply
Hannah
August 24, 2013 at 1:14 am
You are truly the yeast-whisper! I’ve made focaccia plenty of times before, but never one nearly so picture perfect as this.
Reply
The Peace Patch
August 23, 2013 at 9:42 pm
Superdeliciousness…focaccia must go on the weekend menu!
The only good thing about deadlines is that suddenly it seems easier to do all those other little projects that I’ve been avoiding. I think that’s how “spring cleaning” got invented. I’d much rather wash the windows and vacuum then do my taxes in April. 😉
Thanks for the recipe! Cheers!
Reply
- Richa
  August 28, 2013 at 7:33 pm
  oh i blank out and procrastinate like anything if i have a deadline 🙂 i do much better without:)
  Reply
Annie
August 22, 2013 at 4:15 pm
Love the little dimples in there ;-). Focaccia is one of my favorite breads not only because it’s delicious, but it’s easy-peasy to put together.
Reply
Vimitha Anand
August 21, 2013 at 9:15 pm
Very healthy foccacia
Reply
veganmiam.com
August 21, 2013 at 8:16 pm
Beautiful focaccia! It’s one of my favorite kinds of “bread” dishes, especially in bakeries! That looks delicious!
Reply
- Richa
  August 28, 2013 at 7:32 pm
  mine too:)
  Reply
Dixya
August 21, 2013 at 2:47 pm
tomato basil are my two favorite flavors this summer. Thanks for the whole grain recipe and few other round ups:)
Reply
- Richa
  August 28, 2013 at 7:32 pm
  tomato and basil can make everything better:)
  Reply
Caitlin
August 21, 2013 at 2:10 pm
this bread looks so light and moist! i love the tomatoes on top, it makes the bread look so summery and beautiful.
ps- i hardly ever eat hummus either! i don’t know why. maybe it’s because i don’t like the storebought stuff and never get around to making my own(i never seem to have tahini on hand!).
Reply
- Richa
  August 28, 2013 at 7:32 pm
  I know right. i dont like the store bought hummus too! when i do make it at home i skip the tahini since i dont have it on hand too:)
  Reply
  - Jodie
    October 02, 2014 at 6:10 am
    If you have cashew butter on hand, it works fantastically in hummus! I never have tahini either 🙂
    Reply
    - Jodie
      October 02, 2014 at 6:14 am
      Oops. I didn’t think my comment went through as I received a “You’re posting comments too quickly. Slow down”. Sorry about the double comments 🙂
      Reply
coconutandberries
August 21, 2013 at 1:52 pm
This looks great Richa. I love that you didn’t use any white flour, and it doesn’t look like the texture is compromised at all.
There’s something so satisfying about baking with yeast I find!
Reply
- Richa
  August 28, 2013 at 7:31 pm
  Yes, baking is my stress releiver. esp baking breads!
  Reply
Happys Cook
August 21, 2013 at 9:37 am
lovely focaccia… Nice clicks..
Reply

100% Whole Grain Tomato Basil Focaccia. Vegan Recipe - Vegan Richa (2024)

FAQs

Is focaccia vegan in Italy? ›

Traditionally, yes, focaccia is vegan-friendly. The dough is almost always made with flour, yeast, salt, water, and olive oil. Some recipes, however, call for eggs in the dough for added richness or use real butter for greasing the pans.

See Details ›

Is homemade focaccia healthy? ›

Benefits for your figure and your health

Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains. If it's made with whole wheat flour then it's got an extra edge. “It provides a greater amount of vitamins, minerals and fiber.

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Can you use avocado oil instead of olive oil for focaccia? ›

One of the joys of baking focaccia is that you can be as creative as you want. That's how we stumbled upon the realization that we could swap out traditional olive oil for our fresh-pressed avocado oil. It results in a focaccia with a moist crumb and delicate crust that shines, with a slight green hue from the oil.

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Can I use vegetable oil instead of olive oil for focaccia bread? ›

A good quality olive oil is the best kind of oil to use for focaccia, but you can also use vegetable oil or another plain oil that doesn't have a strong taste like canola or sunflower oil. If you do want to add some extra flavour to your bread you could try an infused oil, like garlic for example.

Discover More Details ›

What is the vegan law in Italy? ›

Under the law, parents who make their kids eat vegan could face a year in prison if their child is over the age of 3 and two years if the child is younger. That term could turn into four years if the child gets sick as a result of the diet, and up to seven years if the child dies.

Learn More Now ›

What part of Italy is best for vegans? ›

Just add some water and you have the basis for the best Italian cuisine has to offer: pasta, pizza and bread. Italy really is vegan at heart. Head south! Catch the train, bus or car (if you're adventurous) and head towards the Campania, Basilicata and Puglia regions.

Is focaccia better for you than bread? ›

May Provide Satiety. If your focaccia bread is made according to tradition with extra virgin olive oil, this makes it heartier, with more protein and fats, than your average bread. It also makes it more filling and satisfying.

Find Out More ›

Why is focaccia expensive? ›

So why does it tend to be more expensive to purchase? Friends who have worked in the restaurant industry had some thoughts: Focaccia requires a lot of olive oil, which is pricey (though some other breads call for butter and eggs, which pencil out to more in my own Kirkland-brand-olive-oil kitchen).

How unhealthy is focaccia? ›

Like croissants and brioche buns, focaccia is high in calories and fat. Most people aren't aware of it, but it contains a lot of olive oil, which in excess has the same effect. To lose weight, people should choose whole-grain or rye bread, which has more fibre and is lower in fat and calories.

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What is the best flour for focaccia? ›

Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!

Get More Info Here ›

Why is my focaccia not fluffy? ›

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

View Details ›

Does focaccia have to rise twice? ›

So, focaccia is made with yeast, which means you have to let the dough rise after kneading. Focaccia, just like most breads, needs to rise twice for about 1 hour each time. The second rise will give it a finer texture, more structured shape, and better bread flavor as the gluten continues to develop.

Discover More Details ›

Why does focaccia use so much olive oil? ›

Now, focaccia uses plenty of olive oil, not only in the dough, but for kneading, proofing, in the baking pan, and on the bread's surface before baking. All this fat means the texture is light, moist and springy, the crust emerges golden and crisp, plus the center stays soft for days afterwards.

See Details ›

Which olive oil is best for focaccia? ›

Use a high quality extra virgin olive oil and don't be shy with it – this is a recipe that relies heavily on extra virgin olive oil not just for the taste but also for the texture and that golden and crunchy crust. It's important we are not skimping on the quality which is why I recommend using Rich Glen olive oil.

Read On ›

Can I make focaccia without oil? ›

Olive oil is optional in the dough, and if you want to make lighter focaccia bread with fewer calories, you can keep it out. Our focaccia bread recipe works perfectly with and without oil in the dough. We also use oil to prevent the focaccia from sticking to the baking tray.

Read The Full Story ›

Is bread vegan in Italy? ›

In general, most traditional Italian breads are vegan-friendly, consisting of basic ingredients like flour, water, yeast, and salt. However, it's essential to be aware of variations and specialty breads that might include non-vegan ingredients like milk, eggs, or butter.

Read The Full Story ›

Does Italy have vegan options? ›

There is so much food in Italy that is just naturally vegan. Bruschetta pomodoro: this is just toasted bread with tomatoes, olive oil, salt, and garlic. It is so yummy and most restaurants should have this on the menu. I even found some places had it with olive tapenade as well.

See Details ›

Is the Artisan Italian bread vegan? ›

Subway's Artisan Italian (White), Artisan Flatbread, Hearty Multigrain, and Sourdough bread are all vegan-friendly!

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Is vegan food common in Italy? ›

Pasta or polenta with no type of cheese. Also many different salads and lots of potato dishes. Italy is very vegan and vegetarian friendly. Many supermarkets also now have vegan sections.

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100% Whole Grain Tomato Basil Focaccia. Vegan Recipe - Vegan Richa (2024)

Recipe Card

100% Whole Grain Tomato Basil Focaccia. Vegan Recipe

Ingredients

Topping

Instructions

Notes

Nutrition

Sharing is caring!

Reader Interactions

Comments

Leave a Comment and Rating

FAQs

Is focaccia vegan in Italy? ›

Why is my focaccia not fluffy? ›